HAWAIIAN SWEET POTATO PUREE WITH COCONUT MILK

Makes:

Prep time:

Bake time:

For the casserole:

3 pounds sweet potatoes, half orange and half white, unpeeled

1 cups unsweetened coconut milk 2 tablespoons dark brown sugar Salt

Freshly ground white pepper Mint sprigs, for garnish

For the gingersnap and coconut topping (optional):

½ cup unsweetened coconut

½ cup crushed gingersnaps

¼ cup chopped pecans

2 tablespoons unsalted butter, chopped

1. Preheat the oven to 425 F. Put the potatoes on a baking sheet. Bake for 1 hour, or until very soft. Let sit until cool enough to handle. Remove the skin, using a serrated peeler for ease in peeling, and put the potatoes through a potato ricer or food mill and into a large bowl.

2. Add the coconut milk, brown sugar and salt and pepper; mix to combine. Taste for seasoning. You may need to adjust the sugar because the potatoes vary in sweetness.

3. Put the pureed potato mixture into a greased 9-inch round or square ovenproof baking dish.

4. When ready to serve, preheat the oven to 350 F. To make the topping, if using, combine the ingredients in a small bowl and sprinkle over the sweet potato puree.

5. Bake the sweet potato puree for about 20 to 25 minutes, or until the top is golden brown and the potatoes are heated through. If the topping starts to get too dark, cover loosely with aluminum foil. If there is no topping, garnish with mint or anything else you desire.

Advance preparation: This may be prepared through Step 3 up to two days ahead, covered and refrigerated. Remove from the refrigerator 1 hour before baking.